Take the leaves from a sprig of sage and hack them finely.
Ground 1 tsp pink peppercorns in a mortar
Melt 25 butter in a sauce pan with another sprig of sage. Take off the heat and infuse for 20 mins.
Place a bowl on another bowl filled with ice water
Use a mixer and whisk till the butter turns white and airy, then add almost all the pepper plus the sage. Season with salt
Panfry 4 scallops in butter, 2 mins per side
Serve a shown, use 2 teaspoons to make nice quenelles of the butter.
Finish with the rest of the pepper and lime zest
(Recipe by Liselore Bus in Delicious Magazine)
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